Yogurt flavor composition

a technology of flavor composition and yogurt, applied in the field of yogurt flavor composition, can solve the problems of often not being able to solve the problem of flavour, and the gradual disappearance of yogurt flavour

Inactive Publication Date: 2001-04-03
VAN DEN BERGH FOODS DIV OF CONOPCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

A fermentation product has been found which is suitable for imparting a yogurt flavour to a food product and which is characterised by a flavour so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at lea

Problems solved by technology

However, by processing of the foodstuff and by progress of time during storage the yogurt flavour gradually vanishes.
Adding extra yogurt for en

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

This example was performed with a strain of Propionibacterium freudenreichii subspecies shermani (ATCC 9617)for the first part of the fermentation and with a Saccharomyces cerevisiae yeast for the second part.

First Part:

A 10 litre fermenter (ex Applicon, Schiedam, NL) was filled with 7 l of a culture medium consisting of:

The culture medium was sterilized at 120.degree. C. during 20 min. The culture medium was inoculated with an inoculum of the Propionibacterium strain which was prepared from a stab, by culturing the microorganism overnight in a stoppered flask in 150 ml of Lactic Broth without agitation and at 30.degree. C. This first fermentation proceeded in two phases, an anaerobic phase, followed by an aerobic phase. The anaerobic phase was initiated by inoculation of the fermenter with the overnight inoculum. Anaerobiosis was ensured by sparging with nitrogen gas. This phase was continued during 52 hours at 30.degree. C. under mild agitation. The pH was kept at 6.5 by addition ...

example 2

Flavoured Foodstuff

A 70% fat spread was prepared containing the ingredients indicated in Table I. The pH of the waterphase was 4.0. The waterphase was divided in 4 equal parts of 900 g, to which either 0, 15, 22.5 or 30 ml of the thawed flavour mixture of example 1 was added. The spreads I, II, III and IV, respectively, were processed and stored for 2 days at 15.degree. C. after which they were tasted by a panel. Despite the addition of a substantial amount of yogurt, yogurt flavour was hardly noticed in the product to which no fermentation mixture had been added. The other products had an agreeable yogurt taste which was more frequently noticed in the products to which more of the mixture had been added.

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PUM

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Abstract

Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at least 50 times to equal the flavor of regular yogurt, which can be obtained by a process, characterised by the following stepsa. fermenting a cheese whey containing medium with a bacterium belonging to the genus Propionibacterium,b. pasteurising the fermentation broth,c. fermenting the pasteurised broth with a yeast preferably one which is unable to ferment lactose,d. pasteurising the fermentation broth,e. optionally adding diacetyl.

Description

The present invention is related to the preparation of a fermentation mixture which is suited for imparting a yogurt flavour to a foodstuff, to foodstuffs flavoured with that mixture and to a process for preparing the flavour mixture.STATE OF THE ARTYogurt is considered an attractive food ingredient on account of its naturalness and its agreeable taste. A foodstuff can be imparted a yogurt flavour by incorporating less or more yogurt into the foodstuff. However, by processing of the foodstuff and by progress of time during storage the yogurt flavour gradually vanishes. Adding extra yogurt for enhancing the yogurt flavour often is not a solution because it changes the consistency of the food and is for many purposes relatively expensive.Concentrated yogurt flavour is on the market, but this is a product with synthetic acetaldehyde as the major active principle. Presently many consumers prefer foodstuffs which are prepared with natural ingredients.STATEMENT OF INVENTIONA fermentation ...

Claims

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Application Information

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IPC IPC(8): A23C21/00A23C21/02A23L1/23A23L1/226A23L27/20A23L27/24
CPCA23C21/02A23L1/22642A23L1/22692A23L1/2305A23Y2320/00A23L27/2028A23L27/206A23L27/25A23V2400/61
Inventor DE LANG, PETERVERHUE, WALTER MAURITS M.
Owner VAN DEN BERGH FOODS DIV OF CONOPCO
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